Churro Cupcakes with Dulce de Leche Frosting
These cinnamon-and-caramel cupcakes are decadent and moist, making them the ideal treat for either a large gathering or after a weekday meal.
Makes 1 dozen cupcakes
Cupcakes:
- 3 tbsp. brown sugar
- 1 tbsp. cinnamon
- ¾ c. butter
- 1 c. granulated sugar
- 2 c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 1 c. buttermilk
- 1 tsp. vanilla
Frosting:
- ½ c. softened butter
- 1 (13.4-oz.) can dulce de leche
- 1 tsp. vanilla
- 2 c. powdered sugar
- 2 c. cream cheese
- 2–3 churros, cut into 1-in. pieces, for garnish
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Instructions:
- Preheat the oven to 400°F.
- Using an electric mixer with the paddle attachment, cream the brown sugar, cinnamon, butter, and granulated sugar together until smooth.
- In a separate bowl, stir the flour, baking powder, baking soda, and salt together. Add the dry ingredients to the mixer slowly, stirring until blended.
- Add in the eggs, buttermilk, and vanilla. Increase the mixer speed slightly, and beat until the batter is smooth.
- Line a muffin tin with cupcake cups. Fill the cups ¾ of the way full with batter. Bake for 20–25 minutes or until cooked completely. Let cool for 30 minutes before frosting.
- Using an electric mixer with the whisk attachment, combine the butter, dulce de leche, vanilla, powdered sugar, and cream cheese until smooth.
- Spoon the frosting into a pastry bag, and pipe the frosting onto the cupcakes. Garnish with the churro pieces before serving.
Tip: You can use a vanilla box-cake mix to save time—just add in one tablespoon of cinnamon. You can usually find frozen churros at your grocery store or freshly made churros at many donut shops.
